Glop (Turkey, Cauliflower, Sweet Peas in a Mornay Sauce)

a bowl of glop showing the cauliflower, sweet peas, mornay sauce and turkey

Updated August/2020

What is glop? That's an excellent question.

To start with, glop is true comfort food. It's our personal creation. This is not and was never a recipe modified from someone else. It is a combination of cauliflower, Sweet peas, Béchamel sauce, made with French Gruyère cheese and turkey or chicken. I think that it started off as a way to use up some leftover turkey or chicken. However, Loraine disagrees.



  1. Microwave the cauliflower in an 8 cup bowl (5 to 7 minutes). Drain and set aside.
  2. Warm the milk in a microwave until warm to the touch and set aside.
  3. Over medium heat melt the butter in a small, heavy saucepan, do not let it brown.
  4. Add the flour, stir quickly into the butter with a wooden spoon.
  5. Cook and stir the flour-butter mixture about 5 to 8 minutes. Do not let it brown or darken; you are creating a golden roux, where the flour has just been cooked.
  6. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
  7. With a whisk gradually add the rest of the milk to the flour mixture while whisking vigorously until smooth.
  8. Cook, stirring constantly, until starting to bubble and thicken. Add the cheese, and whisk until blended.
  9. Add the turkey or chicken and the peas to the cooked cauliflower.
  10. Pour the Béchamel sauce over the cauliflower and peas. Mix thoroughly.
  11. Season with salt and pepper and mix again.

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Bon Appétit